Roast Potato Salad with Vegan Garlic Mayo

Roast Potato Salad with Vegan Garlic Mayo


Who doesn’t love a good old fashioned potato salad! Especially around this time of year, paired with a fresh garden salad and a garlicky sauce. Bring on the (healthy) carbs!

Thanks Chris, from Tales of a Kitchen for supplying this tasty recipe.


  • 6 medium potatoes, washed well and cut into medium sized cubes
  • 3 TBSP olive oil
  • 1/4 medium red onion, finely sliced
  • 4 cold smoked tomatoes (optional, but amazing! taste and texture almost like smoked salmon)
  • 8 cherry tomatoes, roughly chopped
  • handful of flat leaf parsley, chopped
  • handful of chives, chopped
  • handful of dill, chopped
  • optional topping: your favorite vegan bacon – I used some of the ‘Facon bacon’ we make at the deli which I love

Ingredients for garlic mayo

  • 5 TBSP coconut yogurt
  • 3 TBSP tahini
  • 2 garlic cloves, grated


  1. Preheat the oven to 190C.
  2. Add the cubed potatoes to a pan and drizzle the oil. Toss to cover the potatoes in oil then bake for 40 minutes.
  3. Meanwhile, prep the rest of the ingredients and add everything to a large bowl – onion, herbs, tomatoes.
  4. To make the sauce, add the coconut yogurt, tahini and grated garlic to a small bowl and whisk until fluffy. Yes, it will become fluffy. Very quickly.
  5. To assemble, add the potatoes to the herbs and add as much as you want of the mayo (I used half). Toss everything well to coat.
  6. Transfer the salad to a serving platter, add vegan bacon if using, and serve fresh. It’s perfect when the potatoes are warm, while the sauce and fresh veggies are cold.
Tales Of A Kitchen


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